Cattle Quality Grade Chart

The beef grading system developed by the united states department of agriculture is a voluntary grading system based on the meat s maturity and level of fat marbling these two factors are indicators of the beef s tenderness. Each carcase is graded by an msa accredited grader with an eating quality grade assigned for each individual cut.

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Prime highest in quality and intramuscular fat limited supply.

Cattle quality grade chart. Slaughter bullocks possessing the minimum qualifications for the prime grade have a moderately thick but smooth covering of fat which extends over the back ribs loin and rump. The degree of marbling intramuscular fat in the beef and the maturity estimated age of the animal at slaughter. Canner grade cattle are those which are inferior to the minimum specified for the cutter grade.

Beef carcass quality grading is based on 1 degree of marbling and 2 degree of. A quality grade is a composite evaluation of factors that affect palatability of meat tenderness juiciness and flavor. Feeder cattle included in this grade are thrifty have small frames and shorter bodied and not as tall as specified as the minimum for the medium frame grade.

Choice carcasses about 0 50 inch fat at twelfth rib at live weights ofless than 1100 pounds and 1000 pounds respectively. Quality grades of bullocks. The grades are based on two main criteria.

Steers and heifers would be expected to produce u s. Currently about 2 9 of carcasses grade as. These factors include carcass maturity firmness texture and color of lean and the amount and distribution of marbling within the lean.

Beef quality grades eight there are eight beef quality grades. Cattle that meet the msa requirements are graded at msa licensed abattoirs. Instead of using the standard subdivisions which only apply to certain conformation and fat classes eg u for conformation or 4l for fat abattoirs can choose to adopt a more.

A national vendor declaration nvd and a msa vendor declaration which are checked by the grader and livestock personnel are sent with the cattle. Beef that is given a higher grade is usually from younger cattle and has more fat marbling.

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